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Acorn squash has a beautiful balance of natural sugars, carbohydrates and Vitamin A. I like to use Acorn squash in replace of butternut squash for its sweet nutty flavor that works well with curry. The trick to preparing this soup quickly is to cut the vegetables into small pieces or as thinly as possible. Don’t be intimidated by the unusual shape and tough skin of Acorn squash. It peels easily with a swivel peeler or sharp serrated knife.